While the west part if this tiny red dot island lacks a variety of better and more sophisticated restaurants, there are still many down to earth places with good food except you must be prepared to sweat it out most of the time. Some of the my favourites like Bak Chor Mee, Braised Pig Trotters, Satay Bee Hoon, Hand made Curry Puffs and Tze Char can be found on this part of the island.I have been patronizing Rong Guang Seafood BBQ long before they were discovered by the media and subsequent hub. They started off as a single stall offering the usual standard fared of BBQ Stingray and other seafood plus some simple side dishes like sambal kang kong and fried rice. While the menu wasn’t big then and most customers already know what they wanted before finding their own seats, the food speaks for itself. The special chili paste for the grilled fish and seafood, the wonderful sambal that comes with the fried rice and the generous portions help the business grew quickly by word of mouth.I have had both great experiences and some disappointments for the countless times I have been there but I must say that they always try to do better during setbacks which occurs mainly in transitional periods like new menu extension, new outlet opening, slam night (culinary jargon for full house). Most of their recipes were perfected through trial and error and I am happy to share with all reading this post what are their best signature dishes.

Their Seafood Fried Rice is one of their signature staples. I have never been a fan of fried rice by Tze Char Stalls because other than some wok flavour (hei), nothing else is interesting. Rong Guang’s Seafood Fried Rice is the only one I go for because they make it has always been tasty since I tried it the first time. Besides the nice seafood (prawns and squid rings), they also add in a generous amount of egg, spring onions and cabbage, which are also the essential elements of good fried rice. The accompanying sambal chili was a big booster to the already fragrant fried rice and you can taste the flavours of dried shrimp and belachan. Mixed with the fried rice, it’s absolutely fantastic.

The house signature which is their BBQ Stingray on Banana Leaf is the dish that propelled them to their current level of fame. The lip smacking sambal chili is one of the best that I have tasted around, well balanced with chilies and other fragrant spices. You can’t really go wrong with stingray and its quite a fatty fish so even when slightly overcooked, you end up with crispy edges and the bones being naturally soft are great to chew on and a good source of calcium. Given a squeeze of calamansi lime and some onion chinchialok relish on the side with a good dose of fresh coriander leaves, its absolutely “Shiok!” till you sweat in your scalp. My ultimate fantasy is to serve this sambal with my favourite pickled fennel which I cure freshly sliced fennel with lemon juice, sugar and fresh dill. This can only happen when I pack the fish home instead of having it there.

Rong Guang has since expanded in the last two years, taking on a new outlet at the junction of Clement and Ulu Pandan Roads. The location had been a failure for most previous restaurant ventures and so far RG has not only survived, they have also managed to pack in the crowds on weekends. Parking is ample and the food does the talking.New items on the menu include Guinness Stout Pork Ribs which was very done very well on my second visit than the first when they just opened. I was disappointed on the first round but had decided to give it a second chance. This time round, the meat was tender and not mushy due to an overdose of sodium bicarbonate. The Stout sauce had its winey character with nice sweetness and sesame fragrance. Most important it was just enough to coat the meat and nothing excess like the last round that made us feel that the meat had been drowned by the sauce.

Mee Goreng Seafood Style was well fried and fragrant, the wok hei being a important factor for this dish. My wife N, who is not a fan of Hokkien Noodles found this version going down well with her palate. Noodles were well fried yet moist and the seafood condiments like prawns and cuttlefish were generous. She was tempted to order another plate but I preferred to try other dishes.

Their yam pot still needs improvement on both the yam ring and sauce for the seafood and meat filling. Though the portion was big, the yam ring lacks a five spice fragrance and the pastry was not fluffy at all. Too dense, I would prefer more shortening and flour. The filing could also do better with a little more sauce since the yam was too dense.Most day, sambal kang kong is their staple and sometimes they offer sweet potato leaves as well. The vegetables are consistently well fried but sometimes I prefer them to add a little more dried prawns. One thing though, if u are going to order this, skip the fried rice or the flavours would be too confusing.Another item that I like is their Prawn Rolls or Hae Chor as it is commonly known locally. This time round they were a let down and it was over fried and somewhat a little bitter due to the burnt edges. Other times I have eaten, they came out pretty well, crispy on the outside, nice and moist interior with crunchy bits of water chestnuts. Somehow, there will always be a lousy day for the kitchen and I guess this was one.RG has other interesting items on their menus on a daily basis. Other good recomendations include their Steamed Herbal Chicken, Crispy Baby Squids and Sweet and Sour Pork Ribs (Pai Kuat Wong).

No comments:

About Me

Trained at the Culinary Institute of America (CIA) and SHATEC, spanning 20 years of culinary experiences in hotels, restaurants, private yachts, personal chef services and food science, Chef Eric has done many successful partnerships with PA and private culinary studios. His workshops are informative, educational and inspiring to all who share a passion for food both in travelling, cooking and eating. He builds the success of the workshops through the participants’ successes of cooking up a great meal at home!!
Chef Eric’s culinary achievements include being a WACS certified culinary judge for international and national level culinary events, a recipient for World Gourmet Summit At-Sunrice GlobalChef Awards 2005, Guest Chef for the Singapore Tourism Board’s Singapore Food Festival 2008 Makan Classes, PA’s annual Singapore Culinary Journey Series. Other accolades include judging at FHA Culinary Challenge 2010, Penang Culinary Challenge 2012. He was also a Team Assistant to the Singapore National Culinary Team for Food and Hotel Asia (FHA) 1998 Salon Culinaire.

What past participants say about my cooking workshops

Dear Chef,

Congratulations on your award, we feel honoured to learn under a world class chef. I enjoyed your lessons very much because firstly it's cheaper than any other schools outside, and your recipes are interesting & easy to follow. I have cooked your recipes on several occasions and my family enjoy the change in my style of cooking very much.

Thanks & RegardsMay April 21, 2005

Hi Chef Yong,

I attended your class on Roast Beef at CSC last night and really really enjoyed it! (I was the one sitting in front right at the side asking many questions and first to help you take the samples to pass around the class), and I am actually a trained Home Economics teacher and still I found your lessons useful, your tips helpful, your teaching patient and thorough. I immediately recommended your classes to my friends and colleagues :) I will def adopt and adapt some of your recipes for my young students in time to come.

Dear Chef Yong,Yesterday was my first time attending your class and I enjoyed it. It was my first time too coming to know about the different types of sauces,vinegars and herbs. I'm new to Western cooking. I'm looking forward to attend your next workshop next Wed at CSC.

Have a nice day!RachelParticipant from Civil Service Club15th November 2007

Hello Chef , I've just attended your cooking class and I wish to be on your Mailing list.PS: the food is GREAT! (: Thank You and God BlessLim Siew GekSaturday 30th June 2007

Dear Chef,I attended your last class at cainhill last Saturday morning. The dishes were very yummy. Which civil service club are you teaching? I check there were a few.RegardsJennifer AngMonday 25th June 2007

Hi ChefI enjoyed your Italian cooking class on 23 June (Sat) morning. The pasta and grilled chicken were simply yummy! I also enjoyed the tomato based sauce which was served with the grilled chicken. Would appreciate if you could let me have the recipe for the tomato sauce.Hope to attend more of your classes in future. Will be checking out your blog for updates.

Thank you.Lisa.Sunday 24th June 2007

Dear Chef,
I have enjoyed your cooking classes and my family are always looking forward for your class.
The Pasta Carbonara was so.........so delicious and the best I ever tested in Singapore.
Cheers
Yik Huey
23rd April 2007

Dear ChefA very happy, healthy and successful new year to you and your family.

I have attended all your Chinese New Year workshops (menu #4 to #9) and I am impressed - you make cooking seem so easy and your recipes are yummy.Thanks for sharing.I have prepared some of the recipes for my family renunion dinner and received rave reviews - "yummilicious, refreshing change, taste good and look good..." In fact many relatives are asking for recipes of the cereal prawns, xo meepok,braised duck and black glutinous rice.I am in the midst of sorting out your recipes and would appreciate if you will send me the brochures/pdf files on menu 4 to 7 for my file.

Thanks again.

With kind regardsLynda LowWednesday, February 28, 2007

Dear Chef,I am Carmen from Colombia. I took some cooking lessons in Marine Parade last year and enjoyed them very much with my friend Zuleyca from Argentina. I am leaving Singapore next week. I'm going to England. I will miss your lessons a lot. Congratulations for your great work. I hope my friend Zuleyca can continued having this lessons. Thanks a lot for your information and all the best for you and your family. Kind regards Carmen
29th May 2006

Hi Chef,
Thanks for sharing all your interesting recipes with us.
Looking forward to all your upcoming interesting recipes. Glad to note that there is a menu focusing on "Hi Tea session" as I do love to invite friends for some simple delights of such. I must say that I enjoyed and love all your Italian pasta classes. It is really good and fantastic.
Thanks again to your passion in food and willingly share with us all the interesting recipes. I truly learned and enjoyed most of your classes that I attended. You are simply the BEST!
Regards,
Puihun
8th July 2006

Dear Chef,
What a lovely Tiramisu that was. Heavenly! The lamb and the salad were fantastic, too.
Regards,
Kay Parkinson June 28th 2006